Basil Gnocchi

1. 1

   1. Heat a large pot of salted water over high heat. In a large bowl, mash the potatoes until there are no lumps. Fold in the egg yolks and 1/2 teaspoon of the salt and 1/4 cup of the basil. Sift in 1 cup of the flour; knead gently until dough forms. Add remaining flour; knead until dough is soft, not sticky. (Don't overwork dough.) Form into a disk.

2. 2

   2. Transfer dough to a floured work surface and divide into 6 equal pieces. Roll pieces lengthwise until they are 3/4 inch in diameter. Sprinkle with flour and cut crosswise into 1/2-inch pieces. Spread gnocchi on a floured baking sheet and let sit 5 minutes.

3. 3

   3. Add gnocchi to boiling water. Cook 3 to 4 minutes, until all the dumplings rise to the surface. Using a slotted spoon (to allow all excess water to drain off), transfer to a bowl and toss with olive oil and salt to taste. Divide among four plates and top with sauce of choice. Garnish with the remaining basil and Parmesan.

No additional tips available.